GAMEDAY Get ready for Game
Day. Etiquette, Check
Lists, Food Safety and
tips from the Pros.
FOOD
Spice up your party.
Recipes, Tips, Gizmos.
Take it up to the
next level.
FUN STUFF Tailgating is all about
having fun. Interviews, Ideas, Sports, Quality
Time...It's all there.
TOOLS The right tool for the
right job. Charcoal,
Grills, Lighters, Hot
Tub. You want it?
It's here.
CLUBS Tailgaters Unite.
Clubs are spreading
all over the country.
Check these guys out.
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Fire Away
by David Kierski
01/08
Keep these tips in mind for the next time you’re the head chef on game day.
Personal touch
No offense, but even the hungriest carnivores get tired of burgers and hot dogs every week. What’s your specialty? Now’s your chance to play your version of a gourmet chef. Does your region have a special food, like Tex-Mex, Barbeque, cheesesteaks? Show it off with a batch of your own.
Plan it to the second
Be sure you’re allowing plenty of time for people to eat and make it to the stadium in time. Arrive 3-4 hours beforehand, and make sure the food is ready 1-2 hours before the start of the game.
Know Thy Grill
We assume you’ve got one. Make sure you know how to use your grill!
-Inspect: You don’t want to melt fenders or torch trees. Look around and above your grill to make sure there are no fire hazards in the area.
-Clean: Start off with a spotless grill. Clean any ash, food gunk, rust, and make sure there are no cracks anywhere.
-Timing: Charcoal grills take 30-45 minutes to reach proper temperature (you’ll know when the briquettes are an even gray); gas grills take 10-15 minutes to preheat.
-Cooking: Make sure your grill is plenty hot, and make sure your meat is cold when you put it on to prevent sticking.
-The Finish: Make sure your coals have cooled completely before throwing them away (this takes 48 hours without water). Clean your grill off once it’s cool to have a consistent cooking experience every time.
Play it Safe
Make sure you follow these safety tips to keep your guests happy and healthy.
-Keep bacteria at bay. Bacteria multiplies at 40-140 degrees F, so make sure your cooler can keep food below 40. Heat your food to past 140 when you do cook it.
-Don’t partially cook! Either bring your food to the game raw (and chilled) and cook it there, or cook it at home and heat it up at the game.
-All food should be eaten or put away and properly chilled within 2 hours of cooking.
-Make sure your meat is cooked to the proper temperatures recommended by the USDA. Juices should run clear, and reheated meat should be steaming hot. (See minimum temperature guide from the USDA below.)
-Avoid cross contamination. Keep raw meat away from ready-to-eat foods, and keep drinks in a separate cooler.
